Chef Ripert --
I'd appreciate any available updates on your consulting role with respect to Geisha, including examples of flavor combinations.
To what extent (if any) have certain dishes at Le Bernardin evolved as you have further explored spices and herbs from Asia and other parts of the world?
Geisha Restaurant
Started by
cabrales
, Dec 16 2002 06:46 AM
1 reply to this topic
#2
Eric Ripert
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- participating member
- 27 posts
Posted 19 December 2002 - 01:35 PM
At Geisha we will consult on the menu and in the kitchen. We will train the Chef and Sous Chef. The menu is being created by our team at Le Bernardin. We are using mostly Japanese and Asian ingredients and we are cooking using almost only French techniques.
Geisha is a fun and unpretentious concept with reasonable prices.
At Le Bernardin, we sometimes use Asian ingredients, but usually we use more American, South American and Mediterrean ingredients.
Geisha is a fun and unpretentious concept with reasonable prices.
At Le Bernardin, we sometimes use Asian ingredients, but usually we use more American, South American and Mediterrean ingredients.
